Martin Blunos

In today's culinary compendium guest chef Martin Blunos, from Bath, joins Gregg Wallace and demonstrates how to make the beetroot-based soup, borsch, sea bass stuffed with scallops, nettles and spinach, and an unusual dessert of summer berries deep fried in beer batter. There's also an edition of Rick Stein's Fruits of the Sea, plus Fresh and Fast - Beetroot.